Bun Mang Vit (Duck Bamboo Shoot Vermicelli) is familiar dish of Vietnamese cuisine. It is a unique combination of fresh vermicelli, duck meat, sour bamboo shoots, and some common spices. The taste of Bun Mang Vit comes from the clear and sweet broth cooked from duck meat; good chewy duck meat with a rich cup of ginger sauce; sweet and crispy fresh bamboo shoots served with soft vermicelli fibers and all kinds of aromatic herbs. By trying it, you can feel  the rich flavor of all ingredients come together as one. Hot Duck Bamboo Vermicelli is a cool option as the duck has cold properties, suitable for eating during hot summer or cold winterdays.

Most people think that cooking this dish is very difficult and wastes time, from preliminary processing duck, soaking bamboo shoots, cooking broth, and so on. However, it will be simple when you get the standard recipe to cook it right below.


Ingredients for Bun mang vit recipe:

– One 1.2-kg ducks

– Bamboo shoots: 300 g

– Garlic, lemongrass: 2-3 bulbs

– Fresh ginger: 1 branch.

– Lemon: 2 fruits

– Chili: 1-2 fruits

– Vegetables: shredded water spinach, banana blossoms, herbs, basil, bean sprouts or any vegetables you like.

– Soy sauce:

– Fresh vermicelli: 1 kg.

– Onion, coriander: 100g.

– Spices: Salt, seasoning seeds, monosodium glutamate, pepper powder, chili powder, cooking oil, dried onions, garlic, white wine.

Instructions for making bung mang vit recipe

Soften the dried bamboo shoots by soaking them in water for 8 hours or overnight. Boilthem 2-3 times to remove poison. Then, take it out to cool down, remove the old bamboo shoots and tear the remaining in fibers.


Peel and shred onions. Wash and chop the scallion.

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After cleaning, you can use white wine and ginger to rub the duck and then wash it. This way makes the duck not smell fishy. Chop the duck into bite-sized pieces and marinate the duck with 2 tbsp fish sauce, 1 tbsp minced onion, 1 tsp of MSG.


Soak wood ear mushroom into water then, clean and cut the expanded ones. After that, add sesame oil to the pan, stir-fry the wood ear mushroom and put it in a separate dish.

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Fry the remaining minced onion with oil. Put the duck in and stir well on high heat so that the duck flesh to be toned. Add  the small pieces of bamboo shoots into the pan.


Add 1/2 cup of water and season 1 tbsp fish sauce, 1 tsp salt, 1/2 tsp of MSG. Cook with low heat about 10 minutes so that duck and bamboo shoots can be spiced entirely, then turn off the stove.


Boil a small amount of water and add 2-3 purple onions. Add the duck and bamboo shoots into the pot. Stew in low heat to soften duck meat, and season to fit your tastes.


Bruise ginger and chilly. Then, add 2 tbsp of sugar and 2 tbsp of fish sauce. Next, stir the sugar to dissolve completely.


After finishing the broth.

Use a large bowl, scald some packs of vermicelli noodle in hot water then place on the bottom.

Add some pieces of duck meat, and bamboo shoots, wood ear mushroom  then ladle the broth  over the vermicelli. you can add aromatic herbs  of choices as well as chili paste, lime juice

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